Wonderful. You've extracted so much lemon goodness that once diluted, the oils are falling out of solution. know in many spirits as a louche, or to nerds as spontaneous emulsification. I aim for that in my limoncello. In my gins I like it to be clear at room temp, but louche in the freezer or when added to tonic.

As for the orange, yeah same proprtions should be fine. Always err on the more flavour side, you can always dilute it with neutral or whatever your base is. as an aside, I find orange held up well to redistillation after maceration, and then oaking and sweetening Grand Marnier style.

Congrats on your limoncello, it's an underrated drink.

Edit to add, if you don't want this, try diluting with neutral and / or chill filtering.

zest of 7 lemons500ml of full strength neutral (allows it to extract very quickly)

700ml of water and two cups of white sugar to make the syrup (I inverted this but I think it would have been better not)

With the amount of oil extracted it clouded straight away (very pretty yellow though) and a bit of a kick ass drink on crushed ice. I have a feeling a little mint would go well with this but I haven't extracted mint flavour yet, and I'm not sure how the green would go with the yellow.

I make mine with lemonade lemons (Citrus limon cv. 'Lemonade'). Not a true lemon (similar to the Meyer variety, but different), so I guess not true limoncello. The flesh is sweet, juicy and tangy. But my god these things make an awesome 'limoncello'. I strongly encourage anyone who has access to these to try to make something out of them. And make it cloudy